AuthoradminCategoryAppetizers, Gluten Free, Grain Free, Paleo, Side Dishes, Summer, Tomatoes, Vegetable, VegetarianCuisineHealthyCooking MethodBakingDifficultyBeginnerI have been wanting to post this tomato recipe forever! Believe it or not these photos were taken late last summer.
Then fall hit, life sped ahead and heirloom tomatoes were no longer in season. Now however they are back in full force. These tomatoes are baked not fried, but are reminiscent of really good comfort food.
Roasting the tomatoes with almond meal makes these perfect for salad toppers ~ also great as a hearty, healthy side dish. Perfect for folks on a grain free, Paleo diet.
Preheat oven to 375 degrees F with the rack in the middle. In a bowl whisk together the almond meal with garlic salt, dried herbs, pepper smoked paprika. Dip both sides of the tomato slices in the flour mixture. Place tomatoes on a lined cookie sheet in a single layer. Spray with some olive oil. Bake about 30 minutes or until slightly browned and crispy. You can flip 1/2 way through cooking time if desired. Spray again with the oil if you do this.
Ingredients
Directions
Preheat oven to 375 degrees F with the rack in the middle. In a bowl whisk together the almond meal with garlic salt, dried herbs, pepper smoked paprika. Dip both sides of the tomato slices in the flour mixture. Place tomatoes on a lined cookie sheet in a single layer. Spray with some olive oil. Bake about 30 minutes or until slightly browned and crispy. You can flip 1/2 way through cooking time if desired. Spray again with the oil if you do this.
